Reviewed: Aug. 26, 2007

I am a baker in Los Angeles and I make this cake for my customers and they just love it. If you don't grease the pan properly it will stick so that is most important. When I make it I alternate the flavors. I use vanilla, Maple, banana, coconut and butter. Or I use butter, lemon, vanilla, almond and coconut. Thanks for this recipe!!

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The Real Cake Baker

Cooking Level: Expert

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Reviewed: Jun. 18, 2007

This cake came out great. I made it for a pot luck and a repast. It just disappears. I only made one substitution and that was almond flavoring for the coconut. I am not a fan of coconut. The cake received rave reviews.

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Dee

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Reviewed: Jun. 6, 2007

This is a very good pound cake recipe, but the rum flavor is overpowering. Also, the cake is sweet enough without the glaze. With the flavor adjustment and no glaze, this is a very good recipe for pound cake using everyday ingredients.

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7 users found this review helpful

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CamLof21

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 15, 2007

Good pound cake! I greased and floured the pan and it came out as soon as I turned it over. I used vanilla-butter-coconut-almond and banana extracts. And the glaze made it perfect. Yum!

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kehn

Cooking Level: Expert

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Reviewed: May 3, 2007

Thanks for sharing this deliciously dense, moist pound cake, PJ. The mix of flavors is truly a delight to the tastebuds. I made it in a tube pan and left off the glaze. Its very lovely without the glaze.

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MAGGIE MCGUIRE

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Reviewed: Mar. 30, 2007

Great tasting cake...I love the fact that you can personalize it to your own taste buds...you can use whatever combination of extracts you want to, as long as you use 5 teaspoons. I have made this cake three times and it is always a huge hit...Just be sure and use spray Pam or some other form of shortening on your bundt pan, to prevent any sticking to the pan issue.

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10 users found this review helpful

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COCOABRITTLE

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Bridge City, Texas, USA

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Reviewed: Jan. 22, 2007

A fantastic cake, it has a perfect pound cake density, and is very moist. My kids don't like coconut so I used almond flavoring, although I think the flavors can be pretty interchangeable. It totally filled my bundt pan, I'll probably use 3 loaf pans next time. Very important to grease and flour the pan.

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KTHYMOMKAT

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 24, 2006

This is a wonderful cake. I used orange, vanilla, lemon, butter, coconut flavors instead of using rum. Even better the next day.

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anzola

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Reviewed: Oct. 15, 2006

I tried this recipe and I found it to taste awfully lemony. Next time, I wont use any lemon extract. After a day, the pound cake tasted old, dry and worthless. Its only good fresh.

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7 users found this review helpful

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 24, 2006

Great taste! Must love coconut. When it says "large bowl" it means "huge bowl". It could easily fit into 3 8" loaf pans. I greased one pan with butter and butter/floured the other - neither one stuck to the metal pans. I decreased heat by 25-40 degrees and cooked about 75+ mins. The glaze helps soften the crust so the knife just glides right through. Yum! Family and friends loved it - except for the anti-coconut members.

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CK

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Reviewed: Sep. 8, 2006

I spent $12 on flavorings to make this cake and it stuck to the pan. :( I greased it really good too. I'm disappointed but i'm not much of a cook anyway. I put the cooked cake back in the mixing bowl and poured the glaze over it. My husband will get a kick out of it. I had to rate this because it won't let you post a comment without rating it. I'm sure it was something I did. Tastes good though!!!

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ATexasDarling

Cooking Level: Intermediate

Living In: Longview, Texas, USA

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Reviewed: Dec. 1, 2005

I tried the recipe for Thanksgiving and it turned out excellent. I used butter crisco instead of plain shortening.

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15 users found this review helpful

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A. Allen

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Reviewed: May 10, 2005

This cake was good but could not taste all the flavor coco was what i tasted the most but over all it was good.

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JAZZWOMAN

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Reviewed: Apr. 30, 2005

One of my favorie recipes....makes great layers for birthday, wedding cakes. I usually cut flavorings to 3/4 teaspoon(include almond flavoring) and omit glaze for a more subtle flavor. I also use whipping cream or half-and-half for extra richness.

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19CONNIE61

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Reviewed: Nov. 18, 2004

This cake was good. I enjoyed it.

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KEATTA

Cooking Level: Expert

Living In: Wilmington, North Carolina, USA

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Reviewed: Aug. 17, 2004

I thought this cake was pretty tasty but my husband and my mother didn't like it :( My mom said that there were too many flavors and my husband said he prefers a spicier pound cake (?) Oh-well. Give it a try it's a personal preference thing, it bakes up beautifully!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Aug. 17, 2004

This cake is the absolute best I have ever had! A definite must try! It's really Great without the glaze! Thanks for the reciepe.

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BREEZESUM

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Mar. 2, 2004

This is an excellent pound cake!!! I really love it. The texture is lovely and just the way it should be for a pound cake. I made the recipe exactly as written. I did not need to bake it as long at the recipe said. I took it out of the oven at 60 minutes. My oven tends to be too hot. Next time I make it I think I'll alter the extracts around and experiment. I do think next time I might leave out the rum extract b/c I think it overpowers the other flavors, however it is still wonderful as is!!! Love, sara

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ILUVBROWNIES

Home Town: Mebane, North Carolina, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Jan. 24, 2004

Awesome!! I didn't change a thing...except I replaced the rum flavoring with banana flavoring per my Auntie's advice.

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SMITHCN

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Reviewed: Dec. 23, 2003

WINNER! That's all I can say. A very versitile cake you should keep in your 'always satisfies' file. Great, from an after school snack to an eligant, fancyful center piece sure to please all. Easy to mix, a joy to bake from bundt to layer or loaf. Great for the CAKE IN A JAR recipe to present as gifts. Enjoy the happiness you will create with this pound (or more) of sheer pleasure. Happy Holidays.

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JDELANG

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